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Ingredients:

• 3 cups all-purpose flour

• 3 teaspoons sugar

• 1 packet rapid rise yeast

• 1 cup warm water (110°F)

• 3 tablespoons olive oil

• 1 1/4 teaspoons salt

Directions:

Start the Sponge in the Bag: Add one cup of flour, the sugar, the yeast, and the warm water to a heavy zip-top bag. Press out excess air, seal, and gently shake or squish to combine. Tip the bag so that everything collects in one corner for easy handling.

Let it Get Frothy: Set the sealed bag on the counter for 10 to 15 minutes until the mixture looks puffy and bubbly. This indicates that the yeast is active and ready.

Add the Remaining Ingredients: Open the bag and add the remaining two cups of flour, the olive oil, and the salt. Reseal and knead through the bag until a soft dough forms and pulls away from the plastic. If it feels sticky, add a tablespoon of flour and continue kneading.

Knead Briefly on the Counter: Lightly flour your surface, then turn out the dough and knead by hand for about two minutes until smooth and springy. This will help build a little extra strength for a taller loaf.

Shape and Pan: Roll the dough into a tight log, tucking the ends under, and place it in a greased loaf pan. Press gently so it fills the corners for even slices later.

Rise Until Doubled: Cover the pan loosely with lightly oiled plastic wrap or a clean towel and let it rise in a warm spot until doubled in size. Depending on your kitchen, this usually takes about 25 to 40 minutes.

Bake to Golden: Preheat the oven to 375°F while the loaf finishes rising. Bake for 25 to 30 minutes until the top is deep golden and the loaf sounds hollow when tapped. The internal temperature should be about 195 to 200°F if you like to check.

Cool Before Slicing: Turn the loaf out onto a rack and let it cool for at least 30 minutes so the crumb sets and slices cleanly.

Nutritional Information:

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 150 kcal per serving

Servings: 12 servings